本平台为互联网非涉密平台,严禁处理、传输国家秘密、工作秘密或敏感信息

大菱鲆裙边的营养分析及评价
DOI:
CSTR:
作者:
作者单位:

作者简介:

作者简介:滕瑜,男,副研究员,从事水产品加工研究 通讯作者:王彩理

通讯作者:

中图分类号:

基金项目:

鲆鲽类产业技术体系资助项目(CARS-50)


Nutrient Analysis and Evaluation of Scophthalmus maximus Skirts
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    分析评价了大菱鲆裙边的营养组成,大菱鲆裙边的粗脂肪高达4.2%,氨基酸含量为12.22%,必需氨基酸、呈味氨基酸占氨基酸总量的20.81%、59.2%,必需氨基酸指数是91.3,大菱鲆裙边含有丰富的无机元素,非必需元素符合GB18406.4-2001中的限量规定。大菱鲆裙边不属于理想蛋白,第一限制性氨基酸是缬氨酸,赖氨酸含量较高,可以考虑与人体常摄入的蛋白质起互补作用,是一种口感柔滑、味道鲜美的安全补强食品。

    Abstract:

    The nutrition constituents in Scophthalmus maximus skirts were analyzed in this research.The results showed that the contents of crude fat and total amino acids content in Scophthalmus maximus skirts reached up to 4.2% and 12.22%, respectively. The contents of essential amino acids and flavour amino acids occupied 20.81% and 59.2% of total content respectively. And index of essential amino acids was 91.3. Scophthalmus maximus skirts were rich in minerals and its non-essential minerals accorded with the requirements of GB18406.4-2001. Considering that the first limited amino acid being of valine with higher content of lysine, Scophthalmus maximus skirt was not an ideal protein source but a kind of safe reinforcing food with soft and delicious feeling.

    参考文献
    相似文献
    引证文献
引用本文

滕瑜,李娟,郭晓华,苑德顺,王彩理.大菱鲆裙边的营养分析及评价[J].现代食品科技,2013,29(5):1010-1111.

复制
分享
相关视频

文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2013-01-12
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2013-11-01
  • 出版日期:
文章二维码